cocoa powder, unsweetened
1 1/2 c
black walnuts, optional
1Line a 8-9" square pan with foil. Or a plate that has been buttered.
2In a large heavy sauce pan stir in sugar, cocoa powder and 1/8 tsp of salt. Mix well. Gently stir in milk with a wooden spoon (make sure it is a wooden spoon).
3Cook over medium heat stirring constantly, until mixture comes to a full rolling boil.
4Boil without stirring until balls of candy can be dropped in cold water forming a ball that can be picked up by fingers.
5Remove from heat, add butter and vanilla. Do not stir.
6Cool at room temperature, this could take up to 2 hours or more. Do not stir.
7Beat in Walnuts if preferred. Beat fudge with wooden spoon until candy thickens and looses some of it's gloss. This can take up to 15-20 minutes.
8Quickly spread into prepared pan or plate. Cool.
9Cut into squares. Can use a warm knife that has been dipped into hot water and dried off to cut easier.
10Wrap loosley in foil and place in fridge. I did not place my candy in the fridge, just sat it on the counter and it was fine.